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Authors
Zhao, Xu
Cheng, Yuqin
Cai, Lei
Cui, Chun
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Funding
Funding for this research was provided by:
Department of Education of Guangdong Province (2021KTSCX003)
Department of Science and Technology of Shandong Province (2022TSGC2558)
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Article History
Received: 1 October 2025
Accepted: 3 April 2026
First Online: 10 April 2026
Declarations
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: The Human Ethics Committee of South China University of Technology does not have a practice of approving sensory experiments on food. Therefore, this experiment was performed in accordance with the Declaration of Helsinki, and informed consent was obtained from all assessors.
: The authors declare no competing interests.
